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Modernes Verpflegungsmanagement : best practices für Individual-, Gemeinschafts- und Systemgastronomie
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Food and wine events in Europe : a stakeholder approach
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The Cornell School of hotel administration handbook of applied hospitality strategy
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Mit der Marke zum Erfolg : Markenmanagement in Hotellerie und Gastronomie
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Management in der Hotellerie und Gastronomie : betriebswirtschaftliche Grundlagen
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Strategic hospitality leadership : the Asian initiative
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The Oxford handbook of pricing management
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Accelerating knowledge sharing, creativity, and innovation through business tourism
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Advances in applied economic research : proceedings of the 2016 International Conference on Applied Economics (ICOAE)
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Agrar- und Ernährungswirtschaft zwischen Ressourceneffizienz und gesellschaftlichen Erwartungen : 57. Jahrestagung der Gesellschaft für Wirtschafts - und Sozialwissenschaften des Landbaues e.V. vom 13. bis 15. September 2017
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Complexity in entrepreneurship, innovation and technology research : applications of emergent and neglected methods
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Consuming China : approaches to cultural change in contemporary China
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Consumption, Production, and Entrepreneurship in the Time of Coronavirus : A Business Perspective of the Pandemic
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Coworking als Revolution der Arbeitswelt : von Corporate Coworking bis zu Workation
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Creating good jobs : an industry-based strategy
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ECONIS (ZBW)
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41
Wine and global gastronomy in Mexico
Aguayo Diaz, Hugo Giovanni
;
Nava Jiménez, Celeste Nava
; …
- In:
Neoliberalism in the tourism and hospitality sector
,
(pp. 99-116)
.
2019
Persistent link: https://www.econbiz.de/10011963000
Saved in:
42
Konsumentenverhalten im Wertewandel unserer Gesellschaft : Implikationen und Herausforderungen für den Wein- und Kulinarik-Tourismus
Griesser, Philip
- In:
Nachhaltigkeit im interdisziplinären Kontext : …
,
(pp. 69-83)
.
2019
Persistent link: https://www.econbiz.de/10011964133
Saved in:
43
Tourism and food : necessity or experience?
Maurer, Oswin
- In:
The study of food, tourism, hospitality and events : …
,
(pp. 27-35)
.
2019
Persistent link: https://www.econbiz.de/10011950470
Saved in:
44
Digitalization in the restaurant sector : the French exception?
Aissa, Sherazade
- In:
The driving trends of international business in the …
,
(pp. 137-166)
.
2019
Persistent link: https://www.econbiz.de/10012285765
Saved in:
45
Menu labeling imparts new information about the calorie content of restaurant foods
Stewart, Hayden
;
Hyman, Jeffrey
;
Dong, Diansheng
-
2014
Persistent link: https://www.econbiz.de/10010504808
Saved in:
46
Case study: "ChoKoj-Laté" cafeteria in the Mayan community of José María Morelos, Quintana Roo, Mexico
Cuevas Albarrán, Valeria B.
;
Páramo Morales, Dagoberto
- In:
Evolving entrepreneurial strategies for …
,
(pp. 92-107)
.
2018
Persistent link: https://www.econbiz.de/10011731072
Saved in:
47
Creating value for restaurant customer: the role of other customers in dining experience
Erkmen, Ezgi
;
Hancer, Murat
- In:
Tourist behavior : an experiential perspective
,
(pp. 157-171)
.
2018
Persistent link: https://www.econbiz.de/10011856677
Saved in:
48
Motivforschung in Bio-Gastronomie-Betrieben mit Hilfe qualitativer Experteninterviews in Wien und Niederösterreich
Kapp, Barbara
;
Pöchtrager, Siegfried
;
Görgl, Viktoria
- In:
Agrar- und Ernährungswirtschaft zwischen …
,
(pp. 159-170)
.
2018
Persistent link: https://www.econbiz.de/10011918063
Saved in:
49
McDonald's: Is the fast food icon reaching the limits of growth?
Schmid, Stefan
;
Gombert, Adrian
- In:
Internationalization of business : cases on strategy …
,
(pp. 155-171)
.
2018
Persistent link: https://www.econbiz.de/10011957829
Saved in:
50
Learning from a premium dining restaurant to implement a delight strategy in bar/grill : applying experiential learning
Bamber, David
;
Gransden, Clay
- In:
Experiential learning in entrepreneurship : theoretical …
,
(pp. 165-183)
.
2018
Persistent link: https://www.econbiz.de/10011936692
Saved in:
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